I learnt this method of making biriyani from a television show some 20 years back.This is really an easy way of making and is very tasty too.
INGREDIENTS
Basmathi rice------------------------------------------2 cups
Beans------------------------------------------------- 100 grams
Carrot------------------------------------------------100 grams
Onion-------------------------------------------------3 medium size
Tomato----------------------------------------------- 4 medium size
Ginger------------------------------------------------ 2 inch piece peel and keep it
Mint leaves ------------------------------------------- 1cup
Coriander leaves-------------------------------------- 1 cup
Turmeric powder-------------------------------------- 1/2 tsp
Chilly powder----------------------------------------- 1 tsp
Dhaniya powder--------------------------------------- 1 tbsp
Garam masala----------------------------------------- 1 tsp
Curd-------------------------------------------------- 1 cup
Lime juice--------------------------------------------- 2 tsp
Oil---------------------------------------------------- 4 tbsp or as per your need.
METHOD
Prepare a paste with 1 onion and the ginger and keep(As I told in the introduction to my blog I don't use garlic,so I use onion instead of that).Cut the onions, beans and carrot length wise.cut or grate the mint leaves and coriander leaves.Chop the tomatoes finely.Keep everything ready before putting the vessel on the stove.
Heat oil in a thick bottomed vessel as we are not going to cook it in a pressure cooker.So a heavy bottomed pan is a must so that it will not get burnt in the base. Add the onions first and fry it till it is cooked and turned into light brown colour.If you like fried onions as a topping on the finished Biriyani take 2 more onions and slice it and then fry it in oil with little salt and add it once the Biriyani is ready to serve or when serving you can add it on top of the Biriyani.Add the ginger ONION paste and mix it well.Once the raw smell of the ginger and onion goes add the turmeric powder, chilly powder and little salt and saute for a minute.Add the vegetables and toss it and then add the masala powders and the finely chopped mint and coriander leaves.Toss this and once it is mixed well add the tomatoes and the curd and saute for 2 minutes in low flame From hereon we have to do the entire process in low flame only.
Add the rice.(there is no need to wash or soak the rice for this method)Add 4 cups (or what your rice requires) into the vessel and add enough salt and mix well.Carefully mix this without breaking the rice or vegetables.Once the water is fully absorbed and vegetables and rice are cooked, add the lime juice and mix well.Switch off the stove. Close the vessel immediately with a proper fitting lid, and keep a heavy item on top of so that the steam is not let out.This will make the Biriyani even more tastier and it will not be sticky too.
Serve this with any raitha.
Take care in adding the water as each variety of rice need different amount of water.
INGREDIENTS
Basmathi rice------------------------------------------2 cups
Beans------------------------------------------------- 100 grams
Carrot------------------------------------------------100 grams
Onion-------------------------------------------------3 medium size
Tomato----------------------------------------------- 4 medium size
Ginger------------------------------------------------ 2 inch piece peel and keep it
Mint leaves ------------------------------------------- 1cup
Coriander leaves-------------------------------------- 1 cup
Turmeric powder-------------------------------------- 1/2 tsp
Chilly powder----------------------------------------- 1 tsp
Dhaniya powder--------------------------------------- 1 tbsp
Garam masala----------------------------------------- 1 tsp
Curd-------------------------------------------------- 1 cup
Lime juice--------------------------------------------- 2 tsp
Oil---------------------------------------------------- 4 tbsp or as per your need.
METHOD
Prepare a paste with 1 onion and the ginger and keep(As I told in the introduction to my blog I don't use garlic,so I use onion instead of that).Cut the onions, beans and carrot length wise.cut or grate the mint leaves and coriander leaves.Chop the tomatoes finely.Keep everything ready before putting the vessel on the stove.
Heat oil in a thick bottomed vessel as we are not going to cook it in a pressure cooker.So a heavy bottomed pan is a must so that it will not get burnt in the base. Add the onions first and fry it till it is cooked and turned into light brown colour.If you like fried onions as a topping on the finished Biriyani take 2 more onions and slice it and then fry it in oil with little salt and add it once the Biriyani is ready to serve or when serving you can add it on top of the Biriyani.Add the ginger ONION paste and mix it well.Once the raw smell of the ginger and onion goes add the turmeric powder, chilly powder and little salt and saute for a minute.Add the vegetables and toss it and then add the masala powders and the finely chopped mint and coriander leaves.Toss this and once it is mixed well add the tomatoes and the curd and saute for 2 minutes in low flame From hereon we have to do the entire process in low flame only.
Add the rice.(there is no need to wash or soak the rice for this method)Add 4 cups (or what your rice requires) into the vessel and add enough salt and mix well.Carefully mix this without breaking the rice or vegetables.Once the water is fully absorbed and vegetables and rice are cooked, add the lime juice and mix well.Switch off the stove. Close the vessel immediately with a proper fitting lid, and keep a heavy item on top of so that the steam is not let out.This will make the Biriyani even more tastier and it will not be sticky too.
Serve this with any raitha.
Take care in adding the water as each variety of rice need different amount of water.
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